Process of manufacturing refined sugar.



M. WEINRIOH. PROCESS OF MANUFACTURING REPINED SUGAR.

APPLICATION FILED PEB.1,1918.

Patented 12111.20, 1914.

IN VENT OR Allarne'y KQRQ km m sat res gn.

MORIZ wnznnrcn, or renames, NEW YORK.

' PROCESS MANUFACTURING BEFINED SUGAR.

Specification of Letters Patent.

Patented Jan. 20, 1914.

A l a n on F b ua 1 an, Ser a at 7 5,623

In all whom may concern:

I Be it known that I, MOBIZ WE NR H, citizen of the United States, residing at Pointe out n the claims,

'tial object of the present invention.

In ca rying o my P c s ay invoke the assistance of any suitable mechanism, uch for in tance, a s own'in the dra g, wherein the figure represents a part section and part elevation of an apparatus capable of carrying out my invention,

In my former Patents No. 711,603, dated October 21, 1902, and No. 822,171, dated May Q9, 1906, I have disclosed processes of purifying raw sugar, masse-ouite, or syrup,

which processes are based on the observation that lime, especially when applied in the form ofsfinely powdered caustic lime (030) will act with much greater energy on color and impurities, present in sugar solutions,

.when such solutions are in a concentrated or syrupy state, It is thereby immaterial whether sugar crystals are present in such solutions or not. In my experiments I have found that thesame observation can be applied to good'advantage in manufacturing refined sugar direct from raw cane juice on cane sugar plantations, which is the es slelne Working expenses at such places as mentioned where lime-.stonecan be procured at reasonable price, are not much greater than when making raw sugar by the present methods, while the yield in refinecl'sugar, owing to the great purification and removing of viscosity by the process, is almost as great in weight as ofraw sugar made by the present known methods.

In c'arryingout my present invention I may roceed along the following lines All the II and III raw sugar obtained from the syrup from refined sugar of previous boilings and also .any desired quantltypf raw sugar-from other sources, is mixed wlth ran cane juice, coming from the mills, in a suitable horizontal mixer, A, shown in the accompanying drawing, 1nto.a magma or syrup, Neither the mill juice nor'the raw 1 sugar shall be heated previously so that the temperature of the mixture will not exceedsay 30- C, This magma or syru is de s gned to run continuously from t e. horizontal mixer into a suitable vertical mixer," B, provided w th agitators, C, which may be n the form of stirring or mixing arms, said vertical mixer having also a so-called goose-neck p pe, D, connected with its bottom and which pipe shall have a height of about three (3) feet to provide for a continuous outflow, which is regulated by the inflow from the horizontal mixer. To the magma or syrup in the vertical mixer is added cont nuously by means of a suitable screen or sieve, E, a certain amount of finely powdered caustic lime (CaO). -The quantity of this lime powder shall vary according to the amount and quality of cane ground and the quantity of raw sugar mixed with theraw uice. If, for instance, 1,000 tons of cane are ground in '24 hours and 100 tons of raw sugar mixed with the raw juice, the total amount of lime powder to be used shall be from 14 to 20 tons so that every hour 1160 to 1600 lbs. or every minute from 19 to 27 lbs. of lime powder shall be added to the mixture of raw juice and raw sugar. This amount of caustic lime when added to the magma or syrup will char e it consid-, erably, will give it a whitish color and turn it into a rather stilt mass. Owing to the small amount of water in this mass it will slake very slowly and will have ample time to act in'its caustic state very energetically on the impurities and the color not alone of the magma or syrup but also subsequently, when mixed with additional quantities of raw juice in the carbonation tanks, on impurities and color of the additional raw uice.

The mixing tank, B, is designed to be large enough to allow the treated mass to remain therein from 15 to 20 minutes when it flows out in a continuous stream through the aforesaid-goose-neck pipe. Through the action of'the slowly slaking lime the temperature of the mass will be raised during this time to 45 to 50 C. which temperature I have found will prevent the destruction of fruit sugar.

The mass, treated as above, will run continuously throughthe goose-neck pipe into one of a series of carbonation tanks, F, provided with stirrers, G, and which .tankhas previously been filled about four feet high see-mm with raw juice, coming from). the mills. mw juice shall have temperature of slout C. .i-is soon the 11 ass begins to drop into the raw juice the stirreiis shall be set its motion. The mass, liigllly elm. lime which has only partly sliilii. i, will 1mm."

thoroughly with tlie i'sw juice and act W'll still partly in its caustic state, very energetically at once on tlieimpurities and color of the raw juice without destroying any of the :truit sugar.

About 1;} to feet of mass is permitted to lllil' into the carbonation tank so that the tank will be filled about 5 to feet lilgll and the carbonated solution will have a density of 25 to 30 BXlX. As soon, or at few minutes befoie'tlie desired quantity of mass has liieen mixed into the 132w juice carbonic acid. i" :plllnPQtl into the iiiisituie isoiii 2}, suitable lime-kiln or other source of supply with which. the plant wil supplied. As soon as the alkalinity of the solution has been bl'OUf down by the gas to about (3.1% 'tlie QClIIllSSlOEl of is out. oft. The temperature of tlie soli lion shall be maintained tluiii carbonation bolo r-z "Y, which 156211 peratiire I have fountl esseictisl to prevent toe destruction of fruit sugar. i -Jbcii the carbonation is coiiipletctl to-the above slits linity the solution can be safely heetecl to about and is then pumped through suitable filter-presses in the Well known manner. The filtered juice passing cm. the filter-presses, is run into another series of carbonation tanks Where some more lime is atltle l this time in the shape of mill; of lime; This lime slisll amount to to of Cat) of the weight of cone ground. The juice now carbonated again Without previous heating, the carbonation being this time to 0.01% alkalinity or almost neutrality. The juice is then heated to 95-100 C. and, filtered again through tiltespresses. The filters-(l juice is now evaporated in what is lmcrm as :1 triple effect to about 55 Brit: end pumped into tzuiks. This thickened ere treated with about Z lime pe of milk of lime oi? Weight of c itmliz-ecl again by means of carbonic ecitl or a. mixture oi? carbonic acid and sulforous wil bested to about 90 C. and tl'ii' 15gb, iiieclisnicel filters of some 'Jlliiilll e type. it is then tli'ewii into a vacuum psi; and boiled to refined sugar. lnst ad o ed caustic lime, also powl slsl'c'etl l or lime slaked to a generally prefer, how- 11121:, be used, if

'1 the use of powdered caustic lime as action is iimcli.

nioie energetic than that my invent-ion Wlist desire to secure by Lei-e mining the ct biiiezi purification of i came uice and raw cane sugar, sziitl p iocess consisting in first mixing, while in a cold stat, raw cane juice w th raw cane so 41:

to magma. Q1" syrup, tlieii charging this mag-ms oi' syrup with finely powdered caustic lime (C210), mixing this lime-charged muss, before the lime in itlias completely slziked, with additional quantities of raw czuie juice. neutralizing the mixture by 21ml evaporating this purified juice, and pie paring it by these steps for the irmnut'zictm'e of refined sugar. v

in testimony 'wlicreof I siiix my signature in presence of two witnesses.

liiOlRlZ lVEli'lRlCl-l.

li itcesses v 1 i .H, W l. EDWARD (J'- (Jgmlhlk limits A. iliiiiI-I.

i lllg lieu m 2 and. y these st the manufacture lied sugar.

2. The girocess herein described of Oh.

means of carbonic acid, lies-ting filtering 

